Step 1: Prepare the Jello Base

1. In a large mixing bowl, dissolve the raspberry Jello in 2 cups of boiling water. Stir until fully dissolved.
2. Stir in the whole cranberry sauce until well combined. The heat will help it break down and mix evenly.

Step 2: Add Mix-Ins

1. Add the drained crushed pineapple and chopped nuts (if using) to the Jello mixture. Stir gently to combine.

Step 3: Chill the Jello

1. Pour the mixture into a 9×13-inch glass dish or a decorative mold.
2. Cover with plastic wrap and refrigerate for 4–6 hours, or until fully set.

Step 4: Prepare the Cream Cheese Topping

1. In a mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Fold in the whipped cream gently, using a spatula, until fully incorporated.

Step 5: Assemble the Salad

1. Once the Jello is fully set, spread the cream cheese topping evenly over the surface. Use an offset spatula for smooth application.
2. Refrigerate for an additional 30 minutes to allow the topping to firm up.

Step 6: Garnish and Serve

1. Just before serving, garnish with fresh cranberries, chopped nuts, or mint leaves for added color and texture.
2. Slice into squares or scoop out individual portions and serve chilled.